Of the many different types of coffee, the two varieties Arabica (coffea arabica) and Robusta (coffea canephora, syn. robusta) have prevailed in the culinary field. The coffee bean is the seed of the coffee plant, more precisely, the stone of the red coffee cherries.
For the production of DOC‘s Coffee-Essence we use only organic coffee beans. Raw coffee beans are almost tasteless and odourless. Only while roasting unfold the more than 800 flavour components. Our maceration is perfectly matched to this wide range of aromas. Typical roast aromas like the nutty 2-furfurylthiol are captured in the essence, as is the sweet-smelling vanillin, and smoky spice notes such as ethylguajacol.
The vanilla is an orchid plant. For the production of this spice, the pods are fermented. Only through this complex and often month long fermentation process can the more than 100 aromatic substances of vanilla be formed. To meet the great demand, the base-aroma vanillin, is produced synthetically in large quantities. This single flavour however does not reach the complex flavour spectrum of true vanilla.
For the production of DOC‘s Vanilla Essence we only use organic vanilla pods. We have perfected our maceration and coordinated it with the vanilla pod so extensively that we can capture in addition to the base-aroma vanillin, also accompanying flavours such as the sweet-earthy anisic acid and the floral-cherry piperonal.
(Citrus x limon)
The lemon is a cross between bitter orange (citrus × aurantium) and citron (citrus medica). It probably comes from India and was evidently used in Europe the first time in the 13th century.
For the production of DOC‘s Lemon Essence we use only the rind of organic lemons. We have our maceration so perfected and tuned to the lemon that we can capture not only the famous citrus flavours but also aromatic rose, lavender, and pine notes. The key notes of lemon and its essence are dominated by the elements geranial and neral. The floral notes unfold through substances such as linalool. The essence bitter notes round off the taste.
Lemongrass nowadays is more associated with Asian food, but in medieval Europe it was used to flavour drinks such as wine and beer. For cooking, mostly only the white ends, called bulbs are used, because they are very tender and can be eaten.
For the production of DOC‘s Lemongrass Essence we only use shredded organic lemongrass. We have matched our maceration perfectly to the lemongrass. Therefore the lemony- floral notes such as geranial and linalool, the slightly peppery notes such as myrcene, and also the green grassy notes like nerolidol can be discovered in the essence.
They say that cinnamon has been used as a spice in China for over 5,000 years. It is obtained from the dried bark of cinnamon trees. The rolled pieces of bark were once an expression of wealth and in the 15th century were partially offset even with gold.
For the production of DOC‘s cinnamon essence only organic cinnamon is used. We have attuned and perfected our maceration to cinnamon: In addition to cinnamaldehyde, which dominates the taste of cinnamon, we are able to capture fine accompanying flavours such as the clove-like eugenol and, reminiscent of woodruff, coumarin. We can also extract floral notes (e.g. linalool) and notes of bitter almond (benzaldehyde).
(Citrus medica var. sarcodactylis)
This variety of citron is conspicuous alone because of its extraordinary shape. It has little to no pulp and usually no seeds. Unlike other citrus fruits the rind is not bitter but rather it exudes a slight touch of ginger.
For the production of DOC‘s Buddha‘s Hand Essence we only use controlled grown fruits. We have our maceration so perfected and tuned to the Buddha‘s Hand that we are able to capture both the citrus aromas and aromatic rose and ginger notes. The dominant keynotes of Buddha‘s Hand and its essence, as with their relative the lemon, the elements of geranial and neral. The floral notes are represented by substances such as linalool.
The bergamot is a strange plant – not only because its biological definition is controversial, but also because it is only grown on the narrow coastal strip of Calabria at the toe of Italy. Its most well known use is the flavouring for the worldwide popular tea type „Earl Grey“.
For the production of DOC‘s Bergamot Essence only the rinds of organic bergamot are used. We have perfected our maceration and harmonisation with the bergamot so that aromas are present in the essence from the resinous-spicy β-bisabolene, the fresh-sweet linalyl acetate and the chamfer β-pinene. The aroma bergaptol is responsible for the typical bitter-fruity fragrance.
Before the discovery of America and the introduction of the chili, ginger, next to pepper, was the only available hot spice in Central Europe. For culinary purposes mostly the „rootstock“ of the ginger – more precisely the rhizome – is used because it contains the most flavours.
For the production of DOC‘s Ginger Essence we use only the rhizome from organic ginger. We have perfected our maceration and adapted it to the ginger so that not only the sharp burning gingerol, but also the flowery citrus notes such as neral and limonen are captured in the essence. Due to the confinement of flavours such as 1,8-cineol in our essence, the refreshing eucalyptus notes of ginger are brought out to their fullest.
Many different plants are called Rosewood but they are not related botanically. DOC‘s Rosewood Essence is not won from the Damascus Rose, made famous through perfumes, nor from Palisander, well-known with instrument makers. The tree used for DOC‘s essence has the botanical name Aniba Rosaeodora, and it is grown for its special flavours.
For the production of DOC‘s Rosewood Essence we only use organic oil extracted from rosewood. The distillation process is used to capture delicate woody (pinocembrin), rosy (linalool) aromas. Also found in the essence are sweet camphor, to slightly peppery notes.